Formulation of Functional Multigrain Bread and Evaluation of Their Health Potential

International Journal of Current Microbiology and Applied Sciences
doi 10.20546/ijcmas.2018.707.480
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Excellent Publishers

Related search

Fermentation of Multigrain Dough – An Approach to Reduce Glycemic Index for Healthy Bread

EUREKA: Life Sciences
2019English

Analysis of Ingredients, Functionality, Formulation Optimization and Shelf Life Evaluation of High Fiber Bread

American Journal of Food Technology
Food Science
2011English

Foods With Functional Properties and Their Potential Uses in Human Health

2017English

Protein Fortification and Use of Cassava Flour for Bread Formulation

International Journal of Food Properties
Food Science
2011English

Nutritional and Functional Components of Mulberry Leaves From Different Varieties: Evaluation of Their Potential as Food Materials

International Journal of Food Properties
Food Science
2018English

Multigrain Crystallography

Zeitschrift für Kristallographie
2012English

Formulation and Evaluation of Compound Ayurvedic Formulation Krishnadi Churna

International Journal of Biomedical and Advance Research
2012English

Technology of Functional Bread Using Sorghum Flour

BIO Web of Conferences
2020English

Quality Evaluation of Fibre- Enriched Bread

International Journal of Nutrition and Food Sciences
2015English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy